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Prep time
25 minutes
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Cook time
5 minutes
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Serves
1
Ingredients
- Group A: Chicken
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4-5 ounces
chicken breast
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1/2 teaspoon
ghee (sub: salted butter)
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4 teaspoons
citrus spice (see Group B)
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1 teaspoon
orange juice
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1 teaspoon
lime juice
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Salt & pepper, to taste
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Raw spinach leaves (garnish)
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Cilantro (garnish)
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Orange and lime slices (garnish)
- Group B: Citrus spice
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1/4 teaspoon
ground nutmeg
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1/4 teaspoon
ground cinnamon
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1/2 teaspoon
fennel seeds
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1/2 teaspoon
red chili flakes
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1/2 tablespoon
orange rind
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1/2 tablespoon
lime rind
Directions
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Make the citrus spice:
Dry the citrus rinds; place them on a paper towel, and microwave for 3 minutes in increments of 30 seconds, till the rinds are shriveled and dry. Crush the dried pieces using a pestle & mortar, along with the fennel and chili flakes to form a coarse mixture. Alternatively, blitz using a food processor, a hand blender, or a coffee grinder. Add the ground cinnamon and nutmeg, and mix well.
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Cut the chicken into 1-inch wide strips and season with salt, pepper, and the citrus spice. Drizzle the freshly squeezed lime and orange juice, and let the chicken marinate for at least 20 minutes.
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In the skillet, heat the ghee over medium-high heat. Cook the chicken on each side for 3 minutes, till it is slightly charred. Transfer to a plate and garnish with cilantro, spinach, and lime and orange slices.
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Optional: Serve over plain, white, fluffy rice.
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